Main Dishes

Autumn Pork Tenderloin

From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: King Family Vineyards' 2006 Michael Shaps Viognier


Autumn Pork Tenderloin
Ingredients: 1 1/2 lbs pork tenderloin
1/2 tsp salt or more as needed
2 cups apple juice
1 cup apple butter
1/2 cup brown sugar
4 tbsp water
1 tsp ground cinnamon
1/2 tsp ground cloves

Directions:

1. Prick tenderloin all over with a small knife. Sprinkle pork with salt; place in a 13 x 9 x 2 baking dish.
2.Cover pork with apple juice and let stand for at least 30 minutes at room temperature or in the refrigerator for up to several hours.
3. Mix remainder of ingredients in a bowl and set aside.
4. Preheat oven to 350° F.
5. Drain apple juice from baking dish. Bake pork for 10 minutes.
6. Remove from oven and brush with apple butter mixture. Return to oven and bake for 10 minutes more, or until internal temperature is 160° to 165° F.

  

Copyright VAWineClub.com, All Rights Reserved | Powered by WineFetch. © 2014

My Account Login